{"title":"Hatsukokoro Komorebi","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThis line of knives has been named Komorebi (\u003cspan class=\"s1\"\u003e木漏れ日\u003c\/span\u003e). Komorebi is the Japanese word used to describe sunlight peaking through leaves on trees and the shadow it creates on the ground.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe blue #2 migaki knives have a tall heel height and a stunning kasumi finish. Blue #2 is like Blue #1 but a little softer and tougher, placing it at around 62~63 on the rockwell scale. \u003c\/p\u003e","products":[{"product_id":"komorebi-blue-2-gyuto-210mm","title":"Hatsukokoro Komorebi Blue#2 Gyuto 210mm","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eGyuto:\u003c\/span\u003e A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e Knife Specs:\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKnife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eSteel:\u003cspan class=\"Apple-converted-space\"\u003e Blue #2\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eHRC:\u003cspan class=\"Apple-converted-space\"\u003e 62~63\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eEdge Length:\u003cspan class=\"Apple-converted-space\"\u003e 215 \u003c\/span\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eHeight at heel:\u003cspan class=\"Apple-converted-space\"\u003e 51.62 \u003c\/span\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eDistal Taper Heel:\u003cspan class=\"Apple-converted-space\"\u003e 3.37 \u003c\/span\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eDistal Taper Mid:\u003cspan class=\"Apple-converted-space\"\u003e 2.07 \u003c\/span\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eDistal Taper Tip:\u003cspan class=\"Apple-converted-space\"\u003e 0.33 \u003c\/span\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eWeight:\u003cspan class=\"Apple-converted-space\"\u003e 204 \u003c\/span\u003egrams \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eHandle:\u003cspan class=\"Apple-converted-space\"\u003e Octagonal Ebony w\/Buffalo Horn Collar\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eShape:\u003cspan class=\"Apple-converted-space\"\u003e Gyuto\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eFinish: Natural Stone Kasumi\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eCladding:\u003cspan class=\"Apple-converted-space\"\u003e Iron  \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003eConstruction:\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e3 Layer Hand Laminated\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eEdge bevel:\u003cspan class=\"Apple-converted-space\"\u003e 50\/50\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eKnife Line:\u003cspan class=\"Apple-converted-space\"\u003e Komorebi\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eBlacksmith:\u003cspan class=\"Apple-converted-space\"\u003e N\/A\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMaker:\u003cspan class=\"Apple-converted-space\"\u003e Hatsukokoro\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eSharpener:\u003cspan class=\"Apple-converted-space\"\u003e N\/A\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003ePlace of Origin: Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39556084105318,"sku":"HKB2G-0210","price":625.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/products\/1DBC52CC-B58E-4203-9EC9-3C077C26B18D_1_105_c.jpg?v=1646423325"},{"product_id":"komorebi-blue-2-gyuto-240mm","title":"Hatsukokoro Komorebi Blue#2 Gyuto 240mm","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eGyuto:\u003c\/span\u003e A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I use my gyuto for just about anything, from butchering fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKnife Specs:\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eKnife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteel: Blue #2\u003c\/li\u003e\n\u003cli\u003eHRC: 62~63\u003c\/li\u003e\n\u003cli\u003eEdge Length: 245 mm\u003c\/li\u003e\n\u003cli\u003eHeight at heel: 55.2 mm\u003c\/li\u003e\n\u003cli\u003eDistal Taper Heel: 2.74 mm\u003c\/li\u003e\n\u003cli\u003eDistal Taper Mid: 1.98 mm\u003c\/li\u003e\n\u003cli\u003eDistal Taper Tip: 0.42 mm\u003c\/li\u003e\n\u003cli\u003eWeight: 233 grams \u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal Ebony w\/Buffalo Horn Collar\u003c\/li\u003e\n\u003cli\u003eShape: Gyuto\u003c\/li\u003e\n\u003cli\u003eFinish: Natural Stone Kasumi\u003c\/li\u003e\n\u003cli\u003eCladding: Iron  \u003c\/li\u003e\n\u003cli\u003eConstruction: 3 Layer Hand Laminated\u003c\/li\u003e\n\u003cli\u003eEdge bevel: 50\/50\u003c\/li\u003e\n\u003cli\u003eKnife Line: Komorebi\u003c\/li\u003e\n\u003cli\u003eBlacksmith: N\/A\u003c\/li\u003e\n\u003cli\u003eMaker: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eSharpener: N\/A\u003c\/li\u003e\n\u003cli\u003ePlace of Origin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39556084138086,"sku":"HKB2G-0240","price":725.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/products\/9AC81A14-9092-4BBA-806F-3938C90FFEF8_1_105_c.jpg?v=1646423426"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2627\/1816\/collections\/5FDEDF96-6C78-408A-ABD2-D7A171B58B1F_1_105_c_50740ab6-a400-4a44-88db-48f873f3caf7.jpg?v=1705456426","url":"https:\/\/thecooksedge.shop\/collections\/komorebi.oembed","provider":"The Cook's Edge","version":"1.0","type":"link"}